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Tropical Fruit Chiffon Pie

(9)

3 reviews

45 min prep time
5 hr 0 min total time
13 ingredients
8 servings

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This creamy pie made with tropical fruits was a blue ribbon winner at the Kansas State Fair in 2010.

State Fair Pie Competition 2010

Betty Krehbiel

Hutchinson, Kansas

Ingredients

Crust

1: Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

1: can (8 oz) crushed pineapple

1: box (4-serving size) lemon-flavored gelatin

1: package (8 oz) cream cheese, softened

3/4: cup sugar

1: can (11 oz) mandarin orange segments, drained

1: tablespoon fresh lemon juice

1: teaspoon coconut extract

1 1/2: cups whipping cream

2: tablespoons sugar

Garnish

: Whipped cream

: Remaining mandarin orange segments

: Mint leaves

Steps

1 Heat oven to 450°F. Place pie crust in bottom of ungreased 9-inch glass pie plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool before filling.
2 Drain pineapple, reserving syrup. Add water to pineapple syrup to measure 1 cup of liquid. Heat to boiling; remove from heat. Stir in gelatin until dissolved. Set aside.
3 In large bowl combine softened cream cheese and 3/4 cup sugar with electric mixer. Add pineapple and 1/2 cup of the mandarin orange segments. Beat with mixer until creamy. While beating, add gelatin mixture, lemon juice and coconut extract. Chill until mixture is thick but not firm, about 1 hour.
4 Beat 1 1/2 cups whipping cream until stiff. Add 2 tablespoons sugar to cream while beating. Reserve 1 cup whipped cream for top of pie. Add remainder of whipped cream to chilled gelatin mixture and mix at low speed. Chill about 15 minutes or until mixture is firm enough to mound. Heap into crust. Chill until firm, at least 3 hours. Garnish with reserved 1 cup whipped cream, remaining mandarin orange segments and mint leaves. Store in refrigerator.

1 Heat oven to 450°F. Place pie crust in bottom of ungreased 9-inch glass pie plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool before filling.
2 Drain pineapple, reserving syrup. Add water to pineapple syrup to measure 1 cup of liquid. Heat to boiling; remove from heat. Stir in gelatin until dissolved. Set aside.
3 In large bowl combine softened cream cheese and 3/4 cup sugar with electric mixer. Add pineapple and 1/2 cup of the mandarin orange segments. Beat with mixer until creamy. While beating, add gelatin mixture, lemon juice and coconut extract. Chill until mixture is thick but not firm, about 1 hour.
4 Beat 1 1/2 cups whipping cream until stiff. Add 2 tablespoons sugar to cream while beating. Reserve 1 cup whipped cream for top of pie. Add remainder of whipped cream to chilled gelatin mixture and mix at low speed. Chill about 15 minutes or until mixture is firm enough to mound. Heap into crust. Chill until firm, at least 3 hours. Garnish with reserved 1 cup whipped cream, remaining mandarin orange segments and mint leaves. Store in refrigerator.

Expert Tips

Looking for other ways to use coconut extract? It is great in white icing, beverages, breads and many other foods where you desire a tropical flavor.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 270

% Daily Value

Total Fat: 30g; 46%
Saturated Fat 17g 83% Trans Fat 1g
Cholesterol: 80mg; 27%
Sodium: 290mg; 12%
Total Carbohydrate: 54g; 18%
Dietary Fiber 1g 3% Sugars 41g
Protein: 4g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 15%; 15%
Calcium: 6%; 6%
Iron: 0%; 0%

Exchanges:

1/2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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